Cakes With Lemon – Moist Pioneer Woman Lemon Bundt Cake

Few desserts strike the perfect balance of sweet and tangy like the Pioneer Woman Lemon Cake. Bright, buttery, and bursting with citrus flavor, this cake is a true showstopper — ideal for spring brunches, Easter tables, birthdays, or anytime you want to serve something fresh and unforgettable.

Inspired by Ree Drummond’s famous approach to comfort baking, this lemon cake is light but indulgent, with a velvety crumb and vibrant lemon glaze. It’s a sheet cake, making it easy to prepare and serve — but its bold lemon flavor and rich texture elevate it far beyond the ordinary.

Whether you’re a seasoned baker or just need a no-fuss dessert with wow factor, this lemon cake delivers. One slice is never enough.

Ingredients Overview

Each ingredient in this lemon cake recipe plays a key role in its tender crumb and signature citrus zing. Let’s break down what makes it shine.

• All-Purpose Flour: Provides structure and softness when balanced with the right amount of fat and moisture.

• Granulated Sugar: Sweetens the batter while also creating a smooth crumb texture when creamed with butter.

• Salted Butter: Adds richness and moisture. Salted butter enhances the lemon flavor without overpowering the cake.

• Whole Milk: Keeps the cake moist and gives a creamy base for the batter. You can substitute with buttermilk for added tang.

• Eggs: Provide structure and stability. They also contribute to a golden, tender crumb.

• Fresh Lemons (Juice & Zest): The star ingredient. Zest adds aromatic oils and complexity, while juice provides that unmistakable citrus kick.

• Lemon Extract (Optional): Intensifies lemon flavor. Use sparingly, especially if your lemons are extra tart.

• Baking Powder & Baking Soda: These leavening agents give the cake a light, fluffy texture. The soda also balances the acidity of the lemon juice.

• Powdered Sugar: Used in the glaze, it melts into a glossy finish that seeps into the cake’s top layer for added moisture and sweetness.

Variations & Substitutions

• Gluten-Free: Use a 1:1 gluten-free flour blend with xanthan gum.

• Dairy-Free: Substitute milk with almond or oat milk and use vegan butter.

• Extra Tart? Add a touch of Greek yogurt or sour cream to the batter for tang and added tenderness.

• Berry Twist: Fold in 1 cup of blueberries or raspberries before baking for a fruity surprise.

Step-by-Step Instructions

1. Preheat the Oven and Prepare the Pan

Set your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line with parchment paper for easy removal.

2. Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and sugar together for 3–5 minutes, until light and fluffy. This step is key for a soft, airy crumb.

3. Add Eggs and Lemon Zest

Add eggs one at a time, mixing well after each. Stir in the lemon zest and, if using, a small splash of lemon extract for extra brightness.

4. Combine Dry Ingredients

In a separate bowl, whisk together flour, baking powder, and baking soda. This ensures the leaveners are evenly distributed.

5. Alternate Adding Dry Ingredients and Milk

Add the dry ingredients to the wet in three batches, alternating with the milk. Begin and end with dry. Mix gently and don’t overbeat — just until combined.

6. Stir in Lemon Juice

Gently mix in the fresh lemon juice. The batter may look slightly curdled from the acid — this is normal and helps with the tender texture.

7. Bake the Cake

Pour the batter into your prepared baking pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.

8. Make the Lemon Glaze

While the cake is baking, whisk together powdered sugar and fresh lemon juice in a bowl. The glaze should be pourable but not too thin.

9. Glaze the Cake

As soon as the cake comes out of the oven, poke small holes all over the top using a skewer or fork. Slowly pour the lemon glaze over the hot cake, letting it soak in.

10. Cool and Serve

Let the cake cool completely in the pan before slicing. The glaze sets into a glossy, tangy finish that intensifies as it sits.

Tips, Variations & Substitutions

• Use Room Temperature Ingredients: Cold eggs or butter can prevent proper mixing and create a dense cake.

• Avoid Overbaking: This lemon cake should be moist and tender. Start checking for doneness at 30 minutes.

• More Lemon Flavor? Add ½ teaspoon of lemon extract or a little extra zest.

• Glaze Alternatives: Try a lemon cream cheese frosting or whipped mascarpone for a richer finish.

• Cupcake Version: Pour batter into lined muffin tins and bake 18–20 minutes.

Serving Ideas & Occasions

This Pioneer Woman Lemon Cake is perfect for:

• Spring brunches or Easter desserts

• Mother’s Day treats

• Birthday parties (especially for lemon lovers)

• Holiday potlucks

• Afternoon tea or casual get-togethers

Serve with:

• A dollop of whipped cream

• Fresh berries

• Iced tea, lemonade, or a glass of bubbly prosecco

It also works beautifully as a make-ahead dessert — the flavor intensifies on day two.

Nutritional & Health Notes

This lemon cake is rich in flavor but relatively simple in ingredients.

• Calories: Approx. 350–400 per slice (based on 12 servings)

• Fats: Primarily from butter and eggs

• Carbohydrates: Moderate, mostly from flour and sugar

• Protein: Around 5g per serving

• Vitamin C: Thanks to fresh lemon juice and zest

For a lighter version:

• Use low-fat milk

• Replace half the sugar with a natural sweetener like honey or maple syrup

• Try applesauce in place of half the butter

Portion control is key — a small square delivers plenty of flavor and satisfaction.

FAQs

Q1: Can I use bottled lemon juice instead of fresh?

Fresh is best for both juice and zest — bottled juice lacks the brightness and aroma of fresh citrus. But in a pinch, you can use bottled juice for the glaze.

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Q2: Why is my lemon cake dry?

Overbaking is the most common cause. Be sure to remove the cake when the center is just set and a toothpick comes out with a few moist crumbs.

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Q3: Can I make this cake ahead of time?

Yes! This cake actually gets more flavorful after resting for a day. Store it covered at room temperature for up to 2 days, or refrigerate for up to 5.

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Q4: Can I freeze lemon cake?

Absolutely. Once cooled, wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw in the fridge overnight or at room temperature for a few hours.

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Q5: What’s the difference between this and lemon pound cake?

This version is lighter and fluffier, more like a sheet cake. Pound cakes are denser and typically baked in a loaf or bundt pan with more butter and eggs.

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Q6: Can I make this into a layer cake?

Yes, divide the batter into two 9-inch round pans and bake for 25–28 minutes. Double the glaze or make a lemon buttercream to layer and frost.

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Q7: Is this cake very tart?

It’s balanced — the glaze brings tartness, but the cake itself is buttery and sweet. If you want more punch, add extra zest or a few tablespoons of lemon juice to the batter.

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